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Post by geezer on Feb 25, 2014 21:03:11 GMT -5
I attended Johnson & Wales University some 30 years ago and never did finish my degree but I do a lot of cooking. As soon as the warmer weather is here, all cooking is done outside, rain or shine! How many other cooks are in the forum?
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Post by tom1960 on Feb 25, 2014 21:13:03 GMT -5
While I'm not much of a cook, I do enjoy grilling year round. Hot or cold, it don't matter to me. Funny to see that Weber grill of yours on the far right, Geezer. I own the same exact grill. Although your grill looks in much better shape than mine. This year, I think I need to upgrade.
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Post by Admin on Feb 26, 2014 16:37:43 GMT -5
Far from a pro, but if you are from Tennessee, North Carolina and specifically if you've live in Memphis, you had better be able to ccook a little pork bbq.
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Post by jlhooker on Mar 4, 2014 17:09:49 GMT -5
Geezer, what do you like to cook? Looks like you have a grill for everything.
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Post by geezer on Mar 5, 2014 17:23:28 GMT -5
Well there, jlhooker, yes, I do have a grill for just about everything! I have three Weber charcoal grills, a Weber gas grill, an unknown maker 26" diameter grill, and a Brinkman smoker. Oh yeah, a turkey fryer as well...but I've only done duck in it...and let me tell you...YUM! and crispy, and succulent, and never any leftovers!
I do the traditional ribs & brisket in the smoker and sometimes a salmon (we have a fish market just around the corner from our home.) And, being near the RI coast, we have all sorts of local fish & shellfish. I do everything on the grill, mostly using indirect heat. Lobster, oysters, clams, shrimp, fish baked in parchment, roast beef,, chicken, pizza, venison and other local game. You name it and we'll cook it. I even do peach cobbler & raspberry cobbler in a cast iron dutch oven over the coals.
Vegetables get the same treatment...either roasted, steamed in parchment or foil, or corn roasted in it's own husk...let's see..quiche, omelettes, biscuits also in the cast iron pans. The neighborhood folks walk by and shout over the fence..."What's for dinner tonight?" because they know that they stand a good chance for an invitation!
Drooling yet? Dan
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Post by jlhooker on Mar 5, 2014 20:08:45 GMT -5
It sounds like you know what to do with those grills.I like to cook also.I have a gas grill for quick stuff such as burgers,sausages,fish and vegetables.I use my charcoal cooker for pork bbq, brisket,chicken halves and such.I have been using the same cooker since '73 and during that time, I've cooked just about everything you can think of. I enjoy it a lot and do it several times a week. Hooker
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Post by geezer on Mar 6, 2014 17:20:13 GMT -5
Well, Tom1960, any time I've had someone tell me they're not much of a cook is usually the time right before I have a really great meal!
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Post by geezer on Mar 6, 2014 17:22:08 GMT -5
ljhooker, I've NEVER had a grill last me that long! Must have been a reall quality grill. I'm happy to get six to eight years out of a grill...I usually burn out the sides!
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Post by Admin on Mar 6, 2014 20:10:18 GMT -5
Gotta put in a plug for Memphis ribs. It all begins with the ribs themselves and then the dry rub.
3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total)
Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
Prepare the dry rub in a small bowl and whisk to mix. Rub two third of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
Set up the grill for indirect grilling and place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium. If using a charcoal grill, preheat it to medium.
When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Recover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for the baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you’ll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
To serve, cut the racks in half, or, for a plate-burying effect, just leave them whole.
Recipe for dry rub:
1/2 cup paprika 1/4 cup garlic powder 1/4 cup mild chili powder (use medium or hot to kick up the heat) 3 tablespoons salt 3 tablespoons black pepper 2 tablespoons onion powder 2 tablespoons celery seeds 1 tablespoon brown sugar 1 tablespoon dried oregano 1 tablespoon dried thyme 3 teaspoons cumin 2 teaspoons dry mustard 2 teaspoons ground coriander 2 teaspoons ground allspice
Mix together all ingredients until well combined. Store in an airtight container. May be stored for up to 6 months.
Sauce
Ingredients:
1 cup apple cider vinegar 1 cup ketchup 1/2 cup water 1/4 cup finely chopped onion 2 tablespoons minced garlic 2 tablespoons butter 2 tablespoons molasses 2 tablespoons prepared mustard 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon paprika 1 tablespoon mild chili powder 2 teaspoons dried oregano 2 teaspoons dried thyme 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cayenne
Preparation:
Melt butter in a saucepan over a medium heat. Add onion and garlic and saute until lightly browned. Add remaining ingredients (vinegar last), reduce heat and simmer over low for 20 minutes. Allow to cool. Optionally you can puree this sauce to make a smoother barbecue sauce.
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Post by geezer on Mar 7, 2014 19:20:11 GMT -5
When I used to travel a lot in the Southern States Fatt Matts in Atlanta was a must stop:
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